Chili is one of my comfort foods. I think it's best served on a cold day, and Wichita has had its fair share of those this season. Plus there are leftovers for several days and that means a few free days without cooking. Even I like a break every now and then. Sometimes Jake will make boxed macaroni and cheese with albacore tuna. That's his specialty, and I love it. Another thing about chili — you can add or remove a couple items and it will have a different flavor. This version has some heat to it. If you aren't a fan, you can leave out the chipotle peppers. It brings a nice smokiness to the chili though.
Black Bean Chili
2 large onions, finely chopped
1 tbsp. olive oil
2 cloves garlic, minced
1 lb. extra lean ground beef
1 quart beef stock
3 - 15 oz. cans black beans, drained and rinsed well
1 - 15 oz. can refried pinto beans
1 - 14.5 oz. can Rotel
1 - 14.5 oz. can petite diced tomatoes
2 tbsp. dried cilantro
2 tbsp. chili powder
1 tbsp. chipotle peppers in adobo sauce, chopped fine
1 tbsp. ground cumin
1/4 cup fresh lime juice
1/2 cup fresh cilantro, chopped
Heat oil in large frying pan, add chopped onions and saute 4-5 minutes, until softened and starting to brown. Add garlic and ground beef until browned.
In a dutch oven or stockpot, add beef stock on medium heat. When warmed, add refried beans and stir with a whisk.
To stockpot mixture, add rinsed black beans, tomatoes, dried cilantro, chile powder, chipotle peppers and ground cumin. Add in beef mixture and stir well. Cover and simmer on low heat for 45 minutes. Add in lime juice and chopped fresh cilantro and cook 15 minutes longer. Serve with chopped cilantro if desired.
Makes about seven servings.
Source: Adapted from KalynsKitchen